Raspberry Ombre Cake

I just love fruit flavours and I’m thrilled to see that fruity flavours are on trend for cakes this season. Raspberries are a great fruit to use in cakes, because their tartness breaks the sweetness of cake and gives a more well rounded dessert experience.

I have used my Roasted Raspberries recipe for the buttercream, this really makes for an exceptional tasting buttercream, it’s worth squishing the berries through a sieve. You don’t get a jammy taste, but rather an intense raspberry blast of flavour.

My buttermilk vanilla cake freezes so well and it super moist, this is one to keep up your sleeve. I make my own buttermilk by adding lemon juice to the milk, this curdles the milk and softens the cake crumb. Vinegar works just as well as lemon juice, you can just do a straight swap.

I’ve never thought that ombre cakes could be done without over mixing your batter and getting a tough cake, but I’ve tried a method that I’ve been thinking about for a long time and it seems to get a great effect and tastes great too. When you bake a cake that you’ve dyed the batter with food colouring, remember that you will need to remove the crust from the top, bottom and sides of the cake to get rid of the brown from the cake.

I’ve gone on a bit too long, so I’ll just get right to the recipe. Happy baking!